Tag: Open

From breakfast to dinner: the restaurants open from morning to evening – Italian Cuisine

Restaurants have their own too format. There are those of haute cuisine, modern taverns, romantic bistros and large spaces suitable for tables with friends. Among the most versatile formulas, although demanding for those who decide to adopt them, thenon-stop opening 8-24: the restaurant welcomes customers from breakfast to dinner, passing through lunch, snack and aperitif.

Your service at any time
In Italy we are still a long way from what happens in other countries, where it is possible to have an entire meal at any time of the day. There is a tendency to diversify the offer according to thehours: cappuccino and brioche in the morning, tea and cake in the afternoon, drinks and snacks when the offices close, à la carte dishes at noon and for dinner can arrive at the same table. Basically, everyone's dream habitue: being able to satisfy all your gastronomic desires in your favorite place. But a nice puzzle for those who, as a restaurateur, want to fulfill these wishes.

The room becomes fluid
He knows it well Sandra Ciciriello, Milanese entrepreneur, woman of the dining room and of wines who, now three years ago, studied a "fluid" approach for her new restaurant, 142 Restaurant (pictured above), inaugurated at the end of 2019 together with the chefs Nello Barbieri And Chiara Orrù and the pastry chef Alessandro Montanari. Alessandro's laboratory is the keystone that allows you to keep up such a demanding routine. “Kitchen and pastry literally have two different operating temperatures”, explains Sandra. "This is why we have separated them into two distinct and autonomous spaces: each has its own storage, washing, preparation areas, there is no department that clashes with the other". Outside meal times, the kitchen is not engaged except in basic preparations, such as soft-boiled eggs offered for breakfast along with French croissants, cakes, single portions, savory croissants, bun and toast. At the cafeteria tailor made add freshly squeezed juices, smoothies, yogurt, tea and herbal teas for an afternoon break. Lunch and dinner are à la carte: “We have decided not to diversify the offer”, Sandra emphasizes, “so as not to complicate our lives and to allow midday customers to discover and taste all our dishes”. Including signature dish which are already small classics: the Tribute to Lucio Fontana, creativity applied to bread, butter and anchovies from the Cantabrian, Oro Mio, spaghetti with bottarga emulsion, or Fatti un Negroni, oysters that marry the famous cocktail. After lunch, the kitchen brigade is operational again from 6pm for an aperitif, when the pastry counter "disappears" thanks to a glass that becomes opalescent, and the bar comes to life. The pre-dinner drinks are accompanied by classic snacks (olives, dried broad beans, pinzimonio), seasonal vegetable spherifications, chicken and capricciosa sandwiches, octopus tacos. Overlooking the open kitchen, the place is welcoming, with books and magazines to browse, knick-knacks, paintings on the walls that invite you to take a break and look around. “The coffee bar is very local,” says Sandra. “Those who live or work in the surrounding area come for breakfast and lunch. The clientele expands for the aperitif and dinner, on Saturday and Sunday we have customers who come on purpose, both for breakfast and for lunch and dinner ".

The city that never stops
The 142 was the first to take the road to an opening all day long under the banner of fine dining. But in a city in constant motion, like Milan, there is no shortage of other examples of pop clubs that have been able to diversify the offer.
It is open seven days a week, from nine in the morning to late evening, A place in Milan at Cascina Cuccagna. Here chef Nicola Cavallaro coordinates the bar and restaurant activities that start from breakfast with homemade cakes, protein pancakes, savory swivels and fresh fruit to the quick meal with stuffed miche of own production, hamburgers and focaccia. For lunch and dinner, the cuisine is traditional with some fashionable and creative concessions. At noon, between cappelletti in broth, tagliata and grilled chicken, hummus and shrimp tacos pop up, in the evening the Puntarelle Caesar salad is enriched with anchovies from the Gulf of Catania, the creamed cod is intensified by the 'nduja, and the braised cap is not missing of the priest but not even the quinoa burger. The cutting boards served with an aperitif are very tasty.
Food Typography is the bistro and food hub on the Martesana canal which, from Friday to Sunday, anticipates opening at 9 (usually it is 11) and offers breakfasts based on artisan pastries, focaccia, fresh bread. At lunch (in season, with outdoor tables by the water) the offer changes daily, with lots of vegetable cuisine, soups, stews, traditional dishes and homemade desserts. Although dinner is not scheduled, except for specific events, the artisan aperitif lasts until late in the evening and accompanies the natural wines, the strong point of the place, with a selection of raw milk cheeses and cured meats from small producers.
A completely different mood for Quore Italiano, the chain of restaurants – 5 in the city – which, according to the motto "pasta, pizza and tradition", does not forget breakfast and welcomes customers from early in the morning: in Piazza Oberdan it opens already at 7 am. At lunch and dinner times, the kitchen gets smart with bruschetta, crostini, gourmet montanarine, traditional first and second courses including risotto, tortelli, roasts and cutlets, pizzas with organic dough and Roman shovel.

What if the answer is pizza?
That must also have been the question he asked himself Francesco Bedussi when he decided to expand the business of the family ice cream parlor, a Brescia, adding the cuisine and, of course, the pizza. After all, he trained with pastry chefs like Gianluca Fusto, a master of leavening like Rolando Morandin, protagonists ofhaute cuisine like Davide Scabin and Enrico Crippa. Today, the cafeteria is entrusted to the Modbar, a state-of-the-art machine for state-of-the-art espresso and filter coffee, the ice creams are made from raw milk with all the homemade bases, the pastry ranges from mignon to levitated, the kitchen focuses on selected raw materials, such as the Prussian heifer chosen for the raw, and respectful cooking. The flagship of the gastronomic offer remains the pizzas, with three doughs of your choice, all very light and fragrant, and rich gourmand toppings.
Breakfast, lunch, snack and dinner are the 4 moments of the extended day of the pastry shop Sirani of Bagnolo Mella (BS). In the morning you are spoiled for choice between simple bread, butter and jam, the typical cake of roses, scrambled or bacon eggs, focaccia with sweet and savory creams. For lunch, soups, pastas, pancakes and club sandwiches are served. At snack time it is time to taste the most creative cups, such as the Maldon salt and caramel ice cream, the beer cream or the lime and coffee sorbet. For dinner, a roundup of pizzas to share, including one with Calvisius caviar and Normandy butter.

Capitoline taste
The combination of pastry and cooking seems to be a good starting point for those who want to multiply the opportunities to attract customers. TO Rome, Madeleine Salon de Gastronomie is a French-inspired bistro open from 8 am to 1 am. In the proposal of patisserie of course there is no shortage of Proustian sweets that give the place its name, cakes by the slice, buttery croissants and macarons. At lunch and dinner, you can easily switch from a terrine of foie gras to an amatriciana with a selection of pillows and a BBQ cockerel. Then, it rolls into late boudoir, the part of the room dedicated to mixology and spirits, to be accompanied if desired with small fried foods or salads.
Option veg and pampering: the right address in the Eternal City is Romeow Cat Bistrot: from 10 in the morning until evening, strictly cruelty free pastry and cooking can be enjoyed while peeking (or stroking, if they get close!) the six house cats wandering around with a soft step. Muffins, cakes, spoon desserts, pancakes, "mood menu" to be accompanied with fair trade coffee, chocolate, vegetable milks, smoothies, extracts or, at the right time, cocktails. Lunch and dinner are marked by the seasonal vegetable garden and exotic influences and to keep company with salty cannoli, rice and spaghetti there are curry, ramen, tofu, seitan and tempeh.

Travelling
Multifunctional by definition: they are the service areas on the roads that, from non-places, they are transforming into place to be that almost … almost worth the trip. This is the case ofVilloresi Ovest motorway service station on the A8 dei Laghi, just outside Milan. Thanks to a skilful architectural recovery, it makes travelers and commuters take a step back in time. The 1958 project, signed by Angelo Bianchetti, has been renovated with great respect and functionality and today, under the grand original drop-shaped chandelier, you can drink an espresso on the fly, eat one of the iconic sandwiches, a pizza of Renato Bosco, a risotto of Andrea Ribaldone, a dessert of Luca Montersino or Sal de Riso.
Another important signature, that of Niko Romito, for Alt Station of Gusto in Castel di Sangro, on the SS 17: a "roadside restaurant" open from morning to evening, bar, shop and diner with a kitchen where you can enjoy desserts and pizzas, express fried chicken and the famous bombs of leavened dough, sprinkled with sugar, stuffed with cream or in a new savory version.

January 2022
Francesca Romana Mezzadri

Post-covid open: the new restaurants in Rome – Italian Cuisine

Despite the lockdown, the new openings in the capital do not stop, from the star's pop address to the restaurant in Piazza Navona that is reconverted

For many who have not made it, crushed by the weight of the lockdown, there are others who in the following weeks (or even during the lockout with the delivery) have appeared among the new Roman openings. Mostly they are projects that had been started before the pandemic, in other cases they are happy conversions, the result of good ideas from those who have managed to transform the crisis into opportunities.

Carnal

He had probed the ground during the lockdown with his boxes ready to be cooked on the barbecue, in the meantime everything was ready to kick off Carnal, the pop address project curated by the starred chef Roy Caceres, together with the partner and friend Riccardo Paglia and to Andrea Racobaldo, who deals with wines and cocktails or, better, cócteles. With this new opening, in the Prati area, the chef engages with a menu in which he has been able to pour his South American origins, without the constraints of fine dining and with his usual creativity. In Carnal's menu, not only Colombian dishes, but also Mexico and Latin America in general, with contaminations of very Italian products. There are the Bocones (tastings), the Cuarto Frìo, that is cold dishes such as ceviche, in the Caliente Zone there are hot dishes and another section is dedicated to the "hanged" or meat and fish that are hung to smoke.

The Oak

An oak in the middle of a delightful square in the historic center is the backdrop to the outdoor tables and the banner of this restaurant, which is a historic trattoria that already existed with this name, but which is in effect a new opening, since the actors involved have changed, the guise and the proposal. The important restyling that modified the interiors is the backdrop for the new collaboration between the Monteforte family (who also has a famous oven in the city) and Marco Gallotta, the chef already loved by gourmet in the capital for successful projects such as Rosti and First to Pigneto. After closing the latter, Gallotta had disappeared from the Roman square for some time. Now he is finally back to guide this address of the historic center. In the Quercia menu dishes that rediscover tradition, with a declared connotation of a restaurant, but in a modernized version, thanks to Gallotta's experience and creativity. For those who loved Primo, you feel at home, also thanks to the hand of the architect Liorni, whose style is always recognizable.

Camillo

Eating in the middle of Piazza Navona on the tables in the square and not feeling like foreign tourists? No sooner said than done. Thanks to the good idea that the new generation of De Sanctis had. Filippo and Tommaso are the sons of the patron Enrico, who had already decided to leave the reins to the sons of his place at 79 in Piazza Navona. In particular, the latter had starred experiences with Angelo Troiani, Alessandro Narducci and Daniele Lippi, as well as in another historical address in the Roman center, Pierluigi. The other brother, on the other hand, is the commercial and marketing soul and that is why the new proposal is the anti-crisis solution, at a time when the crisis in the historic center is felt more than ever because of the lack of tourists. If there are no tourists, they said, why not focus on the Romans? And do it with a good quality proposal at low cost, rather giving up frills and service (there is the buzz that sounds when the dishes are ready), with intelligent ideas such as the bento box and the takeaway drink, to eat if you want even more in the center of the square. It must be said that inside the restaurant would like a nice restyling, but eating in front of such beauty is priceless. In addition, the dishes are fun and tasty, from the fried baby octopus to the parallelepiped of fried lasagna, from the bao bun to the hamburger with ribs.

Dafne Garden Cafè

They are among those who had everything ready in March, but their dreams of glory have been curbed by the lockdown. We are in the Prati area (Lepanto height), where the Pontecorvi family has acquired and renovated a small 14-room hotel that has transformed it into a 4-star boutique hotel, the Apollo. To complete the work happily, a bar area with direct access to the street and a delicious terrace, made even fresher by the green layout of the Angelini sisters of Doppio Tratto. Still in the mood to transform the crisis into opportunities, the months of forced closure were the occasion to better think about the bar space and start a happy collaboration with Federico Cari, Bompiani's former pastry chef, with great experience also in restaurant pastry. While waiting to have the prerequisites to start a pastry line himself (there is a laboratory to be set up, but better times are expected), meanwhile Federico has organized a perfect card for the international breakfast and the lunch break, with delicacies such as pancakes and waffles, the club sandwiches that in a hotel can never be missing and that Cari has also reworked in a very successful veg version, the gourmet sandwiches. We proceed one step at a time, waiting for both tourists and the many workers of the buildings that surround the hotel to return.

Luce Experience

When the going gets tough the tough get going. This quote comes to mind when speaking with Mrs. Jolanda, soul of the Villa dei Cesari, a well-known location for weddings and events in Rome, on the Ardeatina, between the Appia Antica park and the catacombs. "All events canceled until at least the end of the year, apart from a couple of weddings in July that they bravely chose to confirm, we thought to roll up our sleeves." So they set up a team made up largely of their historical employees, to which was added Mirko Pagani who coordinates the kitchen and who created a menu based on dishes partly in tradition, such as carbonara in three versions, and partly modern. To this are added the products that come out of the monumental wood-burning oven, from the grilled pizzas, and the cocktails designed by the bar manager Edoardo Mattarino. It starts at 19 from the aperitif on the grass and continues, always in complete safety since the spaces are very wide, among the delicious outdoor tables.

Rose Tartare Bar

Its name is Rose and it does not leave expectations disappointed, because in this new tartare bar in Trastevere it is all very pink and equally full of roses. From the wallpaper to the color of the rooms, from the furniture components to the design of the objects, this bistro has chosen the color and the flower symbol of femininity also because three women animate it: Carlotta Santacroce, Alessandra and Fabrizia Cichetti, respectively daughter, mom and aunt. A place where you can make a quick and longer stop, choosing from the varied menu where tartare obviously dominates. Of meat, fish and veg, they can be found in purity or combined with first courses, tacos and bao bun.

Francesco Panella: Open letter to restaurateurs at the time of Covid-19 – Italian Cuisine

Guest at EPCC, Francesco Panella tells Alessandro Cattelan about the future of catering and sends a message of positivity to colleagues, heart in hand.

Francis Panella he is not only a successful restaurateur who conquered the United States with Italian cuisine, he is above all a visionary. So he defined it Alessandro Cattelan, on the occasion of his participation in the TV program EPCC – And then there is Cattelan on Sky. Live from the Milan studios, Francesco Panella brought his testimony on the restaurant situation at the time of Covid-19, which turned out to be a true declaration of love.

Friends of … table

Alessandro Cattelan has known Francesco Panella last year when he went to New York to record the special episode with Jimmy Fallon, one of the most famous American anchormans. To celebrate the milestone, Cattelan and the crew chose Francesco's restaurant and a good friendship was born from there. Cattelan could not have chosen anyone better than the known face of Little Big Italy to feel the pulse of the restaurant world from one side of the ocean to the other.

Raised in the historic Antica Pesa restaurant since 1922 in Rome owned by his family for four generations, in 2012 Francesco Panella set out to conquer New York by opening Antica Pesa Brooklyn and then Feroce in Manhattan in 2017. In his restaurants made in the U.S.A., resumes the Italian culinary tradition that in Rome carries on the brother chef Simone Panella with creativity and dedication. The American success of Francesco Panella and his restaurants is confirmed by the large clientele, which has VIP names of the caliber of Leonardo Dicaprio, Quentin Tarantino or Charlize Theron, for an endless list of Italian and international stars (take a look at the Gallery!). A further confirmation took place live during the EPCC broadcast when Cattelan and Panella connected live with the actor Andy Garcia, passionate about his carbonara strictly without cream.

Panella and the lockdown

Francesco Panella he lives in New York, but managed to return to Italy in time before the lockdown. Incurable optimist, the Roman gentleman has transformed the unpleasant situation into an opportunity to spend more time with the family and to help others. If on the one hand he became a "professor" for young Food & Beverage students, on the other he collaborated with the Italian chefs of theItalian Chefs Association New York creating una onlus Italians Feed America which served to prepare one hundred thousand meals for people in need in coronavirus emergency. As communication director of AICNY, Panella thanked his friends chefs connected live as a virtual audience for the wonderful collaboration, all superstars of Italian cuisine in the Big Apple, from Rocco DiSpirito to Ciro Iovine or Fabrizio Facchini until Barbara Pollastrini, just to name a few.

The future of catering at the time of covid-19

Between a joke and a laugh, Cattelan has dealt with Francesco Panella the future of catering, in serious difficulty due to the pandemic. It is time to put an end to the invention and work in a way that was not imagined before, suggests the conductor. "Now there is the emergency that needs to be addressed as such. I think the two fundamental things in this period are communication and the focus on security. If once the benchmark of a restaurant was the name, a dish, an ingredient, now the polar star to follow is definitely safety ", said Francesco Panella confidently.

Between social distancing, masks, gloves, and all the (very right) precautions of the case, it is difficult to combine security with the pleasure of being at the table together, says Cattelan. With his proverbial positivity, Francesco Panella he replies smiling: “There was a bit of confusion in my opinion, but luckily we have fantastic engineers, very good teachers, creatives, designers, who have given us solutions that are beautiful, innovative and also very technological! ".

Hear about it Francesco Panella about the future of catering is reassuring: “Many things will change in catering. Fortunately, architects, designers, etc … have done a lot of crazy things, for example on conservation. We will have a hot fridge that will keep the dishes at temperature and will be served in two minutes because they were previously cooked and made safe in the hot refrigerator ". Another innovation due to the ban on paper menus concerns the technology closest to us, smartphones: "The menus will be directly on the mobile phone thanks to the QR code that goes beyond the order with the waiter and the tablet, it is you who interact directly with the kitchen by sending the order. " There is no shortage of curious news such as special copper pots, antibacterial material, which will also act as a dish and allow the chef to bring the dish directly to the table by recreating theexperience direct. The importance of the experience will also be redesigned as regards the ritual of the cocktail at the counter before sitting at the table for dinner: “When we enter, it will no longer be possible to stand at the counter to enjoy the cocktail before dinner, it will be a direct experience one on one at a safe distance from the table. "

Open letter to caterers at the time of covid-19

Upon conclusion of the participation in EPCC, Francesco Panella he put on his glasses to read what his message is for the restaurant and his actors, all together to make it a film with a happy ending.

"A love story" by Francesco Panella

Work is not a job if it is not done with passion. How many times have we heard this phrase? So many. How many is it really like? Few. I am among them.

Being a restaurateur is more than a passion for me, it is life. I was actually born in a restaurant and from that moment it has always been my home.

The noise of the kitchen in full service, the screams of the chef, the waiters who move to the rhythm of the courses, the voices of the diners, the laughter, the tears … you will think "what a mess!", A mess that, to my ears , it is better than rock'n'roll.

But catering is also renunciation: it means not having schedules, it means taking risks… because a dish does not have a second chance and if you are wrong, you have failed; it means questioning yourself every day, making miles and miles to find the perfect ingredient … is giving up parties, family …

In short … You are there day after day, between the kitchen, the hall, the customers and in the end you don't know what time it is and how long you have been there. You work while others celebrate, you concentrate while others relax your nerves, you don't drink while others enjoy a good glass of wine … Yet there is something that keeps you there, nailed, that makes you get up every morning with one big awareness: that with your dishes you can make people happy. Yes, people. How important are they? For me they count more than anything else and I try to please them by doing the simplest thing in the world, by feeding them.

For this I will continue to do what I do and I know it will be hard, that we will want to throw in the towel and give up, but I want to tell you one thing dear colleagues: even if the covid-19 has bent us and many of us have failed to reopen, we must remember that what we do is important. We make people forget problems and make them feel what they really are: special. We take care of them … that's why we can't give up.